Select Local Merchants

Hop aboard an antique tractor to take a hayride tour of The Windmill Winery, which spans more than 100 acres of Arizona countryside, boasting historical buildings and breath-stealing scenery. Visitors can wind through the working farm to see a collection of early 20th-century buildings plus a host of farm animals humming nursery rhymes under their breath. Wine sippers can then drink in views of two lakes, the Gila River, and the Superstition Mountains before heading into the 1920s dairy barn to test palates with five signature wines culled from small and organic wineries. Learn about each wine's origin and how to pair it with the right culinary sidekicks, then sate grumbling bellies with a freshly grilled meal served on the back porch of the First Pinal County Sheriff's House. The night will wind down under the stars with a bonfire, s'mores, and bone-chilling stories about pairing fish and red wine.

With each passing year, countless hours of precious home movies deteriorate. And, since Aisenma the Memory Grinder was defeated in 1916, this loss can only be attributed to formats that weren't designed to last: 8mm, Super 8, 16mm, and VHS. Enter Got Memories, which can convert all of the aforementioned formats, and others, to DVD. Digitizing these films and tapes not only prevents their content from fading over time, but also makes it easier to import content to a computer for editing or uploading to social media. Besides digitization, Got Memories also rents film and LCD projectors and even provides professional-quality in-house video editing.

Four Peaks Brewing Company
Before it became a brewery, the space that now houses Four Peaks churned out ice cream. Built in 1892, the brick building began as Pacific Creamery, transformed into Bordens Creamery, and finally traded hands to a band of local beer enthusiasts. A few things haven't changed though––today, guests will still see the same wooden ceilings and glass clerestory,, and while there aren't any cows wandering around, there is a silo. That's where more than 45,000 pounds of two-row malted barley—the base of all Four Peaks’ brews—wait to be milled and infused with specialty malts in different colors and flavors, from black coffee to red candy. Brewers then transfer the milled grains, or “grist”, to a hopper, where a computer weighs and divvies out the appropriate amount for each batch of beer.
The meticulous process results in some of Arizona’s favorite beers—at least according to reviews by Frommer’s and Local Eats. Which was exactly what its founders, a crew of beer lovers, wanted to achieve. Some of their award-winning “regular” beers include Arizona Peach—light and fruity, with a subtle peach scent—and Oatmeal Stout, a thick, heavy English-style brew traditionally eaten with a spoon. They also pour seasonal beers along with naturally carbonated cask ales that rotate every Wednesday. And since the kitchen and brewery are next-door neighbors, many dishes––Angus beef burgers, chicken enchiladas––pair seamlessly with the pours, while others––pub fish and chips, Oatmeal Stout-soaked tiramisu––have the brews baked right in.

Snack on tasty pub fare at Gordon Biersch Brewery Restaurant, a local favorite.
Low-fat alternatives are not available, however, so make sure your waistband has some wiggle room.
Ready for a drink to unwind? At Gordon Biersch Brewery Restaurant, you can pair your meal with something from their full bar.
Bring the whole family to Gordon Biersch Brewery Restaurant, where kiddos are welcomed with open arms.
Enjoy discounted food and drinks at Gordon Biersch Brewery Restaurant's happy hour.
Don't go off the grid! With the free wifi at Gordon Biersch Brewery Restaurant, you can surf the web and get some work done.
Warm weather brings out Gordon Biersch Brewery Restaurant's highly coveted patio seating.
Groups of all sizes can easily be seated at Gordon Biersch Brewery Restaurant.
The restaurant can get full to bursting on a busy Friday or Saturday night, so the safest bet is to call ahead for a reservation.
No need for a wardrobe change when you hit Gordon Biersch Brewery Restaurant — it's strictly casual.
For the tastes of Gordon Biersch Brewery Restaurant from the comfort of your next party, the restaurant also offers catering services.
You can also grab your food to go.
Gordon Biersch Brewery Restaurant's diners can safely park on the street, as well as in a nearby lot.
For those who travel by bike, Gordon Biersch Brewery Restaurant offers bike racks for diners.
A meal at Gordon Biersch Brewery Restaurant will typically set you back about $30.

Live music echoes around Arizona Mills. The aromas of internationally inspired dishes waft through the air. And rows of stalls showcase handmade items such as American Indian art, jewelry, and clothing, made by local artisans. At the three-day Taste of Arizona & Spring Training Festival, the public comes face-to-face with some of the state's best local wares?and performers. And on top of that, the Spring Training Fan Fest area shows off sports-centric displays and hosts events where fans can dine with their favorite players or dump celebratory vats of mashed potatoes over their heads.
The rest of the festival's tantalizing grub comes from the VIP food and music pavilion. There, a line of food trucks churns out the street foods of the Cajun South, the Southwest, Italy, and Asia, as well as comfort foods ranging from fried chicken to tacos. A portion of all proceeds from the VIP area also
goes to benefit local charities, spreading the joy far beyond Arizona Mills.

Even after prohibition's repeal on December 5, 1933, no whiskey was legally made in the Phoenix-metro area until Arizona Distilling Co came along in 2013. Far from changing local history overnight, the distillery's team spent seven years refining their technique, sourcing local grains, and parsing plenty of legalese. The fruit of all that labor is Copper City Bourbon, barrel-aged for at least two years and named for an Arizona brewery that was shut down during prohibition. Though bourbon remains the micro-distillery's cornerstone, lead distiller Jason Grossmiller has already begun branching out into small-batch gin made with local botanicals and Desert Durum Wheat Whiskey, locally-sourced grain whiskey. In addition to being poured as samples in the tasting room, the company's libations grace stores and restaurants throughout the state, as well as speakeasy bars hidden inside desert mesas.